Saturday, November 29, 2008

We had a wonderful turkey this year, a free-range bird from Sprouts weighing just under 19 pounds. I soaked it in a light brine overnight, stuffed it traditionally with bread stuffing, and rubbed it all over with my usual paste of salt, paprika, and olive oil. I roasted it at 325 degrees for five hours. It was really dark brown and much more done than usual--falling apart, actually, so it didn't carve too neatly, but it had so much flavor. Yum.

Another highlight of the meal was the trio of pies Kathy brought: pecan, pumpkin, and apple crumb.

Looking back, we had a completely conventional menu. I did my sweet potato chunks with butter and maple syrup. I mixed my advance gravy with the turkey pan juices and a little more flour and water and the final product was great. We had eleven people but I seem to have cooked enough for twenty-two. Look at my refrigerator: